Honey Teriyaki Chicken & Rice Bowls
Serves 8
Directions
- 1Toss boneless, skinless chicken thighs in your slow cooker.
- 2Add soy sauce, honey, mirin, ginger, garlic, and corn starch to the slow cooker with the chicken.
- 3Let it cook for a couple of hours until the chicken is cooked all the way through (High: 4-5 hours OR Low: 5+ hours).
- 4Prepare the corn starch slurry by mixing 3 Tbsp cornstarch with 4 Tbsp cold water in a small bowl.
- 5Once chicken is cooked, add the corn starch slurry and let sit uncovered for 15-20 minutes to thicken the sauce.
- 6Cook 2.5 cups of short grain or sushi rice.
- 7Mix the cooked rice directly in with the chicken, or keep them separate if preferred.
- 8For the low calorie yum yum sauce, mix together low-fat mayo, 0% Greek yogurt, sriracha, salt, pepper, garlic powder to taste, and milk (as needed for desired consistency) in a bowl.
- 9Serve the chicken and rice bowls with chopped green onions and yum yum sauce.
Ingredients
- 1360 g boneless skinless chicken thighs
- 75 g soy sauce
- 30 g dark soy sauce
- 80 g honey
- 60 g mirin
- 30 g ginger paste
- 15 g garlic paste
- 3 Tbsp cornstarch
- 4 Tbsp cold water
- 480 g short grain or sushi rice, dry weight
- 100 g low-fat mayo
- 100 g 0% greek yogurt
- 75 g sriracha
- Salt
- pepper
- garlic powder
- Milk
- 2 stalks green onions, chopped
Equipment
slow cookersmall bowl
Tips
- You can store frozen and reheat for delicious lunches all throughout the week.
- For the cornstarch slurry, mix in a small bowl and add after chicken is done, then let sit uncovered for 15-20 minutes to thicken the sauce.
- You can mix the rice directly in with the chicken to make portioning easy and allow the rice to soak up flavor, or keep them separate.
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